MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Za'atar Parmesan Pinwheels
 Categories: Pastry, Cheese, Herbs, Chilies
      Yield: 42 Servings

    2/3 c  Parmesan; grated
  1 1/2 tb Za'atar; more for garnish
    1/8 ts Fine salt
      1 pn Ground cayenne
     16 oz Pkg puff pastry; thawed, but
           - still cold
           A-P flour; for rolling
           - (optional)
      1 lg Egg; lightly beaten
           Flaky sea salt; for
           - finishing
           Sesame seeds; for finishing
           - (optional)

  In a medium bowl, combine Parmesan, za'atar, salt, and cayenne.

  On a piece of parchment paper, roll out the cold puff pastry into a
  12x16" rectangle, about 1/8" thick. (If the rolling pin sticks, you
  can flour it very lightly.)

  Position puff pastry so the longer side is facing you. Lightly
  brush the egg wash across the pastry and sprinkle the
  za'atar-Parmesan mixture all over the egg-washed surface in an even
  layer, leaving a 1/4" border on the longer side farthest from you.
  Using a rolling pin, gently roll over the top of the
  za'atar-Parmesan mixture. Save the remaining egg wash to use on the
  puff pastry before baking.

  Using a sharp knife or bench scraper, cut the puff pastry in half
  crosswise. Starting with the half closest to you, roll the dough
  into a tight log; finish with the 1/4" border seam underneath,
  pinching it to seal. Repeat with remaining dough.

  Line a baking sheet with parchment paper (you can reuse the one you
  rolled the dough on).

  Transfer logs onto the prepared baking sheet. Cover with another
  piece of parchment and refrigerate for 30 minutes or up to
  6 hours.

  Set the oven @ 375°F/190°C. Uncover dough logs, and line another
  baking sheet with parchment. (You can use the one covering the logs.)

  Transfer the logs to a cutting board. Using a sharp knife, slice
  each log into 1/4"-thick rounds. Using an offset spatula or metal
  spatula, place the pinwheels on parchment-lined baking sheets,
  spacing them about 1" apart. (You might need a third baking sheet;
  if they don't all fit in your oven at the same time, refrigerate
  one baking sheet until ready to bake.)

  Using reserved egg wash, lightly brush egg onto pinwheels and
  sprinkle with more za'atar, and flaky salt and sesame seeds, if you
  like.

  Bake pinwheels until golden brown and puffed (some will puff into
  domes), 20 to 30 minutes, rotating sheet pans halfway through. Cool
  on baking sheets for 5 minutes, then transfer to a wire rack to
  cool completely. These are best served warm, but will keep in an
  airtight container for up to 3 days.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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